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... kansas-based mgp ingredients (us) has lodged a novel foods application with uk authorities to have two forms of the modified starch, phosphated distarch phosphate, approved under european union novel foods rules ... phosphated distarch phosphate has eu approval as a food stabiliser (e1413) in soups, sauces, gravies and pie fillings, but mgp ingredients seeks novel foods approval to use it as a healthful ingredient in white bread, processed breakfast cereals, pasta, cakes, biscuits and crackers and starch-based snack foods

... phosphated distarch phosphate is a modified resistant starch ... the company, mgp ingredients, proposes to market its phosphated distarch phosphate as an added source of dietary fibre for use in a range of foods, including white bread, processed breakfast cereals, pasta, cakes, biscuits and crackers and starch-based snack foods

... the researchers, from the instituto de agroquímica y tecnología de alimentos (csic) in spain, and unilever r&d, netherlands, prepared six formulations of the lemon emulsion, in which the oil content varied between 5 and 30 per cent and the matrix composition was switched between thickeners (carboxymethyl cellulose, modified starch, or thickener)

... emsland group has developed a new range of clean label potato and pea starches that can be used in a range of food applications in place of modified starch ... the starches were in development at emsland for three years, and the main challenge, geers said, was to match the quality, functionality and properties of a chemical modified starch

... with a clear clean-label trend affecting food formulation across europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions

... ” hydrosol’s dairy stabilising systems replace modified starch, where its newly launced product range combines hydrocolloids such as pectin or carob gum with dietary fibres and milk protein fractions, for use in yoghurts, quark and cream cheese

... none of the potatoes have entered commercial potato starch processing ... amadea is basf’s second genetically modified starch potato, which basf plant science recently submitted for eu approval ... subject to the decisions of the national authorities, the harvest from the czech republic is planned to be used for starch extraction whereas the harvest from germany is intended for seed production

... we have witnessed a strong rebound in overall market demand for potato starch, which is well-supported by increases in consumer spending and higher industrial production activities in line with economic recovery ... with our new production capacities at nenjiang and zhalantun coming on stream this harvest season, we believe that china essence is well-positioned to capture the growing market demand for quality potato starch products ... 6%, mainly due to higher margins from potato starch, which contributed approximately 52 ... revenue from potato starch for the quarter grew 142 ... sales volume of potato starch grew 88 ... accordingly, gross margin for potato starch improved significantly from 25 ... sales volume for potato starch-based products and modified starch grew by 22 ... this investment was for the construction of new potato starch production plants with capacities of 80,000 tonnes per annum (“t ... especially apparent for china essence was the recovery in demand and prices of potato starch, which is the core product for the group ... potato starch remains an important raw material in consumer staples and a key additive to industrial products, both of which are functions of a growing population and a burgeoning economy ... the group remains a firm believer in the robustness of the long-term fundamentals of the business and the potato starch market

... modified starch from beans may improve the quality of fresh gluten-free bread, suggests new european research that promises improvements for products known for their crumbly texture ... the bean starch also reduced the crumb hardness of the test bread, and boosted its elasticity, potentially offering a better texture in the final loaf, according to findings published in the journal of food processing and preservation ... “this research provided the preliminary guidance to apply bean starch as the ingredient of gluten-free bread and determine its influence on the structure and texture behaviour of crumbs during storage ... may current commercially available gluten-free breads are based mainly on starch, and are “characterised by low quality, exhibiting poor crumb and crust characteristics as well as poor mouth feel and flavour”, according to gluten-free researchers from the university of cork (food microbiology, vol

... gum arabic is still the best option for stabilising beverage emulsions, when compared with modified starches, according to a comprehensive new study ... scientists from the university of minnesota and robertet flavors, nj report that emulsions stabilised with commercial sources of gum arabic achieved better stability that modified starch-stabilised beverages, when stored at three days to 25 or 35 celsius ... food and drink makers do have alternatives available in the form of gelatine and modified starches ... working in an increasingly tough environment, impacted by squeezed margins and growing consolidation, a new level of competitiveness appears to be opening up as starch and gelatine suppliers push to compete with gum arabic ... price and properties are pivotal, with both gelatine and starch products undercutting gum arabic in price ... formulation tests led by gary reineccius, professor and head of the department of food science and nutrition at u of m, the researchers tested the stability of emulsions prepared using three commercially available gum arabic (fcc powder & bev-101 gr, both tic gums; eficacia, cni), one modified gum arabic (ticamulsion, tic gums), and three modified starches (purity r gum 1773 & 2000, national starch; mira mist, tate & lyle)